By Nicole Fetterly, RD
Quick dinners are key now that summer is over and we’re returning to the back-to-school and work routine. Sheet pan meals are a simple way to create a balanced dinner and the best part is the minimal clean up. Vary up the protein, veggies and spices to put a new spin on it each week! If not including starchy veggies like potatoes or squash, consider serving with a whole grain like quinoa or a crusty baguette.
Protein choices—1 lb fish/boneless chicken/tempeh, cut into 4 even pieces OR 200 g halloumi cheese, cut into 4 slices OR 3 cups canned chickpeas
Vegetable choices—aim for 6 cups of a selection of sliced onion/cabbage/fennel, quartered mushrooms, pieces of kale, thinly sliced & peeled winter squash, grape tomatoes, peeled & quartered beets, baby carrots, halved nugget potatoes, strips of sweet potato
Herbs & spices—whole cloves of garlic, sprigs of rosemary or sage, za’atar, ground cumin, smoked paprika—the possibilities are endless!
Simply oil a large sheet pan and preheat oven to 350F. Lay out your protein so it is evenly spaced. Place veggies all around the protein. Drizzle everything with more olive oil, then top with your choice of herbs and spices and a sprinkle of salt. Bake for 20-30 minutes, depending on thickness of protein, flipping once halfway through. Always check to be sure higher risk proteins like chicken and fish have reached a safe internal temperature of 74C.